Cabbage Salad Recipe

Finely shred one-fourth of a small firm cabbage. Let stand two hours

in salted cold water, allowing one tablespoon of salt to a pint of

water. Cook slowly thirty minutes one-fourth cup, each, vinegar and

cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns,

one-eighth teaspoon mustard seed and three cloves. Strain and pour

over cabbage drained from salted water. Let stand two hours, again

drain, and serve with or without mayonnaise dressing.

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